NATURAL ACIDIFICATION OF FROZEN DAIRY DESSERTS USING NATURAL PLANT SOURCES Russian patent published in 2018 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: disclosed frozen confection product includes a natural, non-alkalised cocoa bean extract as acidifying agent. Disclosed method of producing a frozen confection product includes steps of obtaining a mixture of ingredients containing one or more proteins. Then a natural, non-alkalised cocoa bean extract is added to the mixture of ingredients, homogenised and pasteurised. Further, the pasteurised mixture is frozen to form a frozen confection product and the frozen confection is optionally hardened.

EFFECT: invention allows to obtain a frozen confection product without acid aftertaste, which is acidified with a natural non-alkalised cocoa bean extract, and controlled acid aggregation of proteins is provided during acidification, which improves the texture of the product.

16 cl, 2 dwg, 4 tbl, 2 ex